Feel Bad About Throwing Away Photos? 4 RULES FOR GUILT-FREE PHOTO DOWNSIZING
If you’ve reached a point in your life where you’ve started to downsize, then you’ve likely grappled with the difficult task of getting rid of photos. After decades of life, how are you supposed to choose which memories are important enough to keep and which aren’t? These four rules can help make this daunting task easier. R ule N o . 1: C ut S cenic V iews You don’t need dozens of photos of that campsite you went to on vacation one summer. If a location was really meaningful, like the beach at your honeymoon, then keep a few, but pictures of the places you’ve been to are far less special than pictures of the people you love. R ule N o . 2: T ell a S tory When you look at a photo, does it make you want to tell a story about the people or places in the image? Could you share plenty of stories about riding around in Dad’s old truck or about how funny your best friend from college was? Keep those photos. Pictures of people whose names you can’t remember or blurry photos you can’t make out can all go. R ule N o . 3: E dit W ell If you have a lot of photos from a specific event or part of your life, think about how long each “chapter” of your life story would be. How much time would you spend writing about your cousin’s wedding or high school
prom? If a certain event didn’t have that much meaning in your life, why dedicate pages and pages of a photo album to it?
R ule N o . 4: T hrow P hotos A way If a photo isn’t important enough to put in an album or frame on the wall, then it doesn’t need to stick around. Don’t put them in a box you’ll have to sort through later. Let the rejects go.
After all that hard work, treat yourself to a photo album shopping spree so you can start organizing the meaningful photos you have left.
Take a Break!
The Best Grilled Summer Vegetables
INGREDIENTS • 1 tsp salt • 1/4 tsp pepper •
(asparagus, mushrooms, red onion, red bell peppers, baby carrots, and yellow squash are great on the grill)
1 1/2 tsp dried Italian seasoning 1 1/2 tsp garlic, minced 2 lbs assorted vegetables, trimmed and halved
5 tbsp olive oil
• • •
• •
2 tbsp lemon juice
1/4 cup parsley leaves, chopped
DIRECTIONS: 1.
In a small bowl, combine salt, pepper, Italian seasoning, and garlic. Brush vegetables with olive oil and place in a large bowl. Top with lemon juice and seasoning mixture. Toss to coat evenly. Cover and refrigerate for at least 20 minutes but no longer than 2 hours.
Prepare the grill at medium- high heat. Grill vegetables in batches, cooking 3–5 minutes on each side until browned and tender. (Carrots will cook longer, 6–9 minutes per side.) Remove from the grill, sprinkle with parsley, and serve hot.
3.
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2.
RUBY
LARKSPUR
CAESAR
SPARKLER
PEACHES
FIREWORKS
5.
SUNGLASSES
PICNIC
GRILLING
SWIMMING
POPSICLES
INDEPENDENCE
Inspired by DinnerAtTheZoo.com
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